Wood Pellet Smoker and Grill Cookbook: 200 Delicious Recipes to Master the Barbeque and Enjoy it with Friends and Family by Peter Devon

Author:Peter Devon [Devon, Peter]
Language: eng
Format: azw3
Published: 2020-02-20T00:00:00+00:00

4.16 Braised Lamb Shoulder Tacos

Ingredients:

3 Lb. Lamb Shoulder Roast

1/4 Tbsp Cumin Seeds

1/4 Tbsp Coriander Seeds

1/4 Tbsp Pumpkin Seeds

1 Tbsp Freshly Chopped Oregano

2 Oz Guajillo Peppers, Seeded

1 Tbsp Smoked, Sweet Paprika

1 Tbsp 1 T Lime Juice

3 Cloves Garlic, Roasted

1/4 Cup Evo

Kosher Salt

Instructions:

In a spice grinder, finely grind the seeds.

In a microwave-safe bowl, cover the guajillo chilies with water and microwave on high for 2 minutes. Let cool slightly, then transfer soft chilies and 2 tablespoons of water to a blender.

Add the ground spices, paprika, lime juice, oregano, the garlic cloves, 2 tablespoons of the olive oil and 1 tablespoon of salt. Puree the sauce until smooth.

Set lamb in a medium roast pan and rub 1/2 cup of the sauce all over the meat; let stand at room temperature for at least 2 hours and up to 12 hours.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.

Add 1/2 cup of water to roasting pan and cover the pan loosely with foil. Cook the lamb for 2-1/2 hours, adding water to the pan a few times.

Remove foil and cook for about 2-1/2 hours longer, until the lamb is brown and tender; occasionally spooning the juices on top.

Let stand for 20 minutes after removing from grill. Shred the meat when it's cool enough to handle and combine with remaining liquid in the bottom of the pan.

Serve on corn tortillas, sprinkled with a squeeze of lime, sea salt, pickled radishes, and a sprig of cilantro. Enjoy!

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